Fluffy Vegan Egg Soufflé

 Sometimes, the best food is the kind you can share easily—or just enjoy as a small, nourishing snack whenever you want. 

And that’s why I love making this vegan, egg-free soufflé recipe in small ramekins or muffin molds. You get light, fluffy, golden mini soufflés with all the warmth and creaminess packed into bite-sized portions.

This recipe uses simple mashed potatoes, coconut flour, and tofu for protein, all blended into a creamy batter, then baked until puffed and tender. No oil needed. These mini soufflés are perfect for breakfast, lunchboxes, or even a cozy snack any time of day.

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"Egg" Soufflé

Ingredients (makes 5–6 mini soufflés)

• 2–3 medium potatoes, cooked and mashed (about 300–400 g)

• 1 cup coconut flour

• 200 g firm tofu (about 3/4 of a block)

• 1/4 cup unsweetened soy milk (or your favorite plant milk)

• 2 tbsp nutritional yeast

• 1/2 tsp baking powder

• 1/4 tsp turmeric (for color)

• 1/4 tsp garlic powder

• 1/4 tsp onion powder (optional)

• 1/4–1/2 tsp black salt (kala namak) or regular salt, to taste

• Freshly ground pepper, to taste

• Optional:
  1/2 cup chopped vegetables (e.g., bell peppers, spinach, cherry tomatoes) or fresh herbs like parsley or chives 

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Instructions

1. Preheat your oven to 190°C (375°F). Prepare 5–6 small ramekins or muffin tins. No oil is needed if using silicone or non-stick molds.

2. In a blender or food processor, blend the tofu, soy milk, and mashed potatoes until very smooth and creamy.

3. Pour the blended mix into a large bowl. Add coconut flour, nutritional yeast, baking powder, turmeric, garlic powder, onion powder, salt, and pepper. Stir until the batter is thick and fluffy. Fold in any fresh herbs you like.

4. Divide the batter evenly between the ramekins (or muffin tins), filling each about 3/4 full. If you want to add some chopped vegetables—such as bell peppers, spinach, or cherry tomatoes—fold them gently into the batter before dividing it. Then smooth the tops gently with a spoon.

5. Bake for 20–25 minutes, or until the soufflés are puffed, golden on top, and set but still tender inside.

6. Let them cool for 5–10 minutes before serving. They firm up a bit as they cool and taste wonderful warm or at room temperature.

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Nutritional Information (per soufflé, approx.)

• Calories: ~105 kcal

• Protein: ~5 g

• Fat: ~3 g

• Carbohydrates: ~10 g

• Fiber: ~3 g

• Sugar: ~0.5 g

Note: Nutrition will vary slightly depending on exact ingredient amounts and size of your ramekins/muffin tins.

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Final Thoughts

Making these mini soufflés is such a fun way to enjoy a healthy snack that's full of comfort and flavor. Plus, they’re perfect for sharing—or saving a few for later.

I hope you enjoy baking and eating these little bites as much as I do. If you try adding your own spices or herbs, I’d love to hear how it turns out!

Stay curious and keep nourishing yourself with kindness 💛